There’s something about the cooler seasons that makes us crave warm and comforting meals. And what better way to indulge in the flavors of autumn than with a bowl of spiced pumpkin soup? It’s the perfect balance of sweet and savory flavors that will warm you up from the inside out.
One of the best things about pumpkin soup is its versatility. You can add a variety of spices and ingredients to create your own unique flavor profile. Cinnamon, nutmeg, and ginger are popular spices that pair well with pumpkin, but you can also experiment with curry powder, cumin, or even smoked paprika.
Growing up, spiced pumpkin soup was a staple in my family’s autumn recipe collection. I remember my mum and grandma and aunts spending time in the kitchen, roasting pumpkins and blending together the perfect combination of spices to create a warm and comforting meal for our family. It was days in the kitchen and dining area filled with laughter and a million pots and pans.
As I grew older, I started to appreciate the effort and care that went into making the soup. The sweetness of the pumpkin was perfectly balanced with the warmth of the spices, creating a flavor profile that was both familiar and exciting. I would often help with the preparation, scooping out the pumpkin seeds and carefully measuring out the spices. It became a shared experience that brought us closer together and created lasting memories.
Now, as an adult, I make spiced pumpkin soup for my own family. It’s a tradition that has been passed down from generation to generation like many family recipes are, and I feel a sense of pride in continuing it. Whenever I take a bite of the soup, I’m transported back to my childhood and reminded of the love and warmth that surrounded me.
Spiced pumpkin soup may seem like a simple dish, but to me, it represents so much more. It’s a reminder of the importance of family, tradition, and the power of food to bring people together.
Aside from the spices, the type of broth you use can also make a big difference in the flavor of your soup. Vegetable broth is a great option for a vegetarian or vegan-friendly meal, while chicken or beef broth can add a richness and depth of flavor. I prefer to use chicken broth as the flavor profile is not as salty as beef but more robust than vegetable broth only, but it really is up to you and what you have on hand.
When it comes to toppings, the possibilities are endless. A dollop of sour cream or Greek yogurt can add a tangy contrast to the sweetness of the pumpkin, while croutons or toasted pumpkin seeds can add a satisfying crunch. The addition of the potato in the recipe removes the need for adding dairy if you can’t or don’t want to have it, bringing a level of thickness and richness to the soup. But that doesn’t mean you can’t add it, if you want to.
Eating this soup will make you feel all kinds of warm and fuzzy. The best thing you can do – if you have the time – is make an awesome fresh crusty loaf of bread to dip into the soup. No-knead breads are really easy, but if you feel more adventurous I would recommend the French Crusty Poolish bread from Flour, Water, Salt, Yeast by Ken Forkish. It is my absolute fave bread book. Tartine is another fantastic book to learn some simple bread baking techniques without needing fancy tools.
But perhaps the best part about spiced pumpkin soup is how easy it is to make. Simply roast some pumpkin, sauté some onions/leek and garlic, add your desired spices and broth, and blend everything together. It’s a perfect meal for busy weeknights or lazy weekends when you want something comforting and delicious without a lot of effort. I’ve had times where I’ve been even shorter on time, and other than sauteing the leek/onion, I’ve put everything together in my Instant Pot. The soup turns out just as nice.
So next time you’re looking for a cozy fall meal, give spiced pumpkin soup a try. With its versatility and ease of preparation, it’s sure to become a staple in your autumn recipe collection.
Spiced Pumpkin Soup
4
servings30
minutes40
minutesIngredients
2 Tablespoon butter or 2 tbs extra virgin olive oil
1 large leek, chopped
2 garlic cloves, crushed
Half Jap pumpkin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 carton of chicken broth or vegetable stock
1 large potato
Pepper and chilli flakes to taste
Directions
- Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute leek for 3-4 minutes.
- Add diced potato, salt, chicken broth and diced pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
- Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.
Notes
- Use Coles brand Chilli Pho stock which is orange coloured and based on a basic chicken broth. It has a fantastic spice level and allows you to omit the additional peppers/chillis in the recipe.
- You can also replicate this recipe in an Instantpot or Multicooker. Use the ‘Soup’ pressure option (on my machine it’s 20 minutes)
